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Pork Cake— No. 2
From The national course in home economics, 1917
Serves 20
A very rich cake.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
531Calories
9 gProtein
94 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories531 kcal
Protein8.5 g
Carbohydrates94 g
Fiber1.6 g
Sugars47 g
Total Fat15 g
Saturated Fat5.2 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol20 mg
Sodium209 mg
Potassium528 mg
Calcium81 mg
Iron5.8 mg
Magnesium66 mg
Phosphorus122 mg
Zinc0.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate88 mcg
Choline5.5 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 162. The excerpt below is the record exactly as published.
PORK CAKE— No. a. A very rich cake is made of the following ingredients: Chop one pound of fat pork very fine, stone and chop one pound of raisins; pour a pint of boiling water over the pork. Mix with this one cup of molasses, two cups of sugar, eight cups of flour, one tablespoonful of ground cloves, one tablespoonful of cinnamon, one tablespoonful of soda, one Ggg\ add the white of the ^gg last
Cook this with the app: pantry check, scaling, and the assistant.